Go Back
+ servings
A white plate with white panna cotta topped with a thick purple sauce and different berries up really close.
Print

Vegan Panna Cotta (Way Better Than With Agar Agar!)

This Vegan Panna Cotta is not only creamy, but velvety. It is a silky smooth cooked cream that just melts in your mouth. Making this vegan Italian dessert requires little effort, but delivers a stunning result. If you find panna cotta with agar agar stiff and firm, you will love this recipe.
Course Dessert
Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Soy-free, Vegan, Vegetarian
Keyword mixed berries sauce, vegan panna cotta
Prep Time 5 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 25 minutes
Servings 8 ⅓ cup serving (0,8 dl)
Calories 116kcal

Ingredients

Mixed Berries Sauce

  • 2 cup Frozen mixed berries
  • ½ cup Water
  • ½ cup Cane sugar or coconut sugar
  • ½ tsp Cinnamon
  • 1 Tbsp Corn starch

Instructions

Vegan Panna Cotta

  • Measure up all ingredients. Shake your coconut milk can (stored in room temperature).
  • Take a saucepan and warm up full-fat coconut milk and sugar on medium heat.
  • Take a small bowl and mix dairy-free milk and cornstarch and add it to the saucepan once the sugar has been dissolved. Add vanilla extract. If you add it without pre-mixing it might get lumpy. Better be safe than sorry.
  • Cook it on medium heat until cornstarch is activated and the cream has thickened. It should be similar to a slow-flowing paste. It took me approx. 10 minutes. Check out our video to see the consistency better.
  • Pour the mixture to 8 serving bowls (⅓ cup each).
  • Prepare the berry sauce (or your favorite topping), while the panna cotta is set in the fridge. I cool them first on the kitchen counter and only place them in the fridge when they are not hot to the touch any more.
  • How to serve panna cotta? You can serve them in glasses topped with the berry sauce. I also like using silicone muffin tins so I can flip them out to a plate and top with the berry sauce there.

Mixed Berries Sauce

  • Take a saucepan and add mixed berries (blackberries, raspberries, red currant, black current), water and coconut sugar. Bring it to boil.
  • When the berries are soft, use an immersion blender to blend it to a sauce. (If the berries were frozen, they will soften even quicker.)
  • Finally, add cinnamon and cornstarch and bring it to boil to activate the starch. It will thicken to a slow-flowing sauce that is perfect to top your panna cotta. It took me approx. 10 minutes.

Video

Notes

If you need any substitutions, please read the FAQs and Substitutions where I explain in details which ingredients can be swapped and why. 

Top 3 Panna Cotta Flavors

Berry Sauce - Follow the directions in this recipe to make a Mixed Berries Sauce or check out our quick Strawberry Sauce recipe.
Salted Caramel - Make a quick vegan caramel by melting ½ cup (35g) coconut sugar and one 14-oz (400g) full-fat coconut milk in a saucepan. Make sure you have sea salt flakes (fleur de sel) not regular salt to make this delicious sauce. Add ½ tsp and check for taste.
Fresh Mango Puree - Peel, slice and blend ripe(!) mangos to a creamy mousse. No need to add any other ingredient. It will make your vegan panna cotta absolutely refreshing.

Nutrition

Serving: 1⅓ cup serving (0,8 dl) with topping | Calories: 116kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 28mg | Fiber: 1g | Sugar: 16g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg